The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

high hydration dough

dmsnyder's picture

Help! (Suas' Honey Whole Wheat: Gloppy WW dough)

January 18, 2010 - 3:48pm -- dmsnyder

I'm in the process of making the Honey Whole Wheat pan bread from Advanced Bread and Pastry. It uses a firm levain and instant yeast. It is a 100% whole wheat, except for a little bread flour in the levain. It is also interesting in that Suas specifies a double hydration technique, mixing initially with about 80% of the water and adding the rest slowly after the gluten is somewhat developed.

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